Easy

unit

Olive oil

tablespoons

Onion

Pepper

Salt

Potato

Parsley

Chilli powder

Paprika

Potato and chilli tortilla

Peel and chop onions. Peel, rinse and dice potatoes. Wash and cut chili pepper into strips. Rinse, spin-dry and chop parsley.

Heat a drizzle of oil in a sauté pan. Add the onions and sauté for 5 minutes.

Add the potatoes, chili pepper, salt and pepper. Pour in half a glass of water and cook for 5 minutes. Strain into a colander and leave to cool.

Preheat oven to 160°C (gas mark 5/6). Break eggs into a bowl. Whisk eggs with parsley, salt, pepper and a few pinches of paprika. Add the drained potatoes and mix. Pour the mixture into an oiled square tin.

Let cool, unmould the tortilla and cut into squares. Arrange in tapas dishes. Serve warm or cold.

Easy

65 min

Spicy

Spanish

Appetizer

Snack

Vegetarian

Servings

6

Nutrition

/ per serving

Directions

Step #1

20 min.

Step #2

5 min.

Step #3

5 min.

Step #4

5 min.

Step #5

25 min.

Step #6

5 min.

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